Ratatouille Provençale with Fresh Herbs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

A vibrant vegetable stew from Provence combining zucchini, eggplant, peppers, and tomatoes slowly simmered with aromatic herbs for a rustic French classic. This French-inspired vegetarian recipe, ready in about 55 minutes, pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 tbsp olive oil
• 1 medium diced yellow onion
• 4 minced garlic cloves
• 1 medium diced into 1-inch cubes eggplant
• 2 medium diced into 1-inch cubes zucchini
• 1 diced red bell pepper
• 1 diced yellow bell pepper
• 4 large diced ripe tomatoes
• 1 tsp chopped fresh thyme
• 1/4 cup chopped fresh basil
• 2 tbsp chopped fresh parsley
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 4 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 medium diced yellow onion and 4 minced garlic cloves, sautéing for 4-5 minutes until softened and fragrant.
2. Step 2: Add 1 medium diced eggplant, 2 medium diced zucchini, 1 diced red bell pepper, and 1 diced yellow bell pepper. Cook, stirring occasionally, for 8-10 minutes until vegetables start to soften and develop color.
3. Step 3: Stir in 4 large diced ripe tomatoes, 1 tsp chopped fresh thyme, 1 1/2 tsp salt, and 1/2 tsp black pepper. Reduce heat to low, cover, and simmer gently for 25 minutes until all vegetables are tender and flavors meld.
4. Step 4: Remove from heat and stir in 1/4 cup chopped fresh basil and 2 tbsp chopped fresh parsley for bright herbal notes before serving warm as a hearty vegetable stew.